Carolina Pulled-Pork Sandwiches Recipe!

Hello friends!  I'm determined to be more regular with my blog again so I thought I'd share this tasty recipe with you I tried for the first time tonight!  I got it from the May issue of Family Circle that I saw sitting at work recently, and though it's more of a summer recipe, the fact that it cooks in a slow cooker made it the perfect choice for tonight!  It takes a bit of time but not too much, is easy, and my husband and I both loved it!

INGREDIENTS:

Pork:

1 boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)

1 teaspoon seasoned salt

1 teaspoon paprika

2 tablespoons canola oil

Sauce:

1 tablespoon canola oil

1 small onion, diced

1 cup vinegar

3/4 cup ketchup

1/3 cup packed light-brown sugar

2 tablespoons spicy brown mustard

8 seedless sandwich buns (we used potato buns-delicious!)

1. Pork. Rub pork all over with seasoned salt and paprika.  Heat oil in a large nonstick skillet over medium-high heat.  Brown pork on all sides, 12 minutes.

2.  Sauce.  Heat oil in a large saucepan over medium heat.  Add onion and cook 5 minutes.  Stir in vinegar, ketchup, brown sugar and mustard.  Bring to a boil, then reduce heat and simmer 5 minutes.  

3.  Transfer pork to slow cooker; add sauce.  Cover and cook on HIGH for 6 hours or LOW for 8 hours.

4.  Meanwhile, prepare Coleslaw.

Coleslaw: In a medium bowl, whisk together 3/4 cup light mayo, 3 tablespoons cider vinegar, 1 tablespoon sugar, 1/4 teaspoon each of celery salt and black pepper.  Stir in 1 bag (1 pound) deli shredded coleslaw mix.  Refrigerate until serving.

5.  Remove pork from slow cooker and allow to cool slightly.  With 2 forks or your hands, shred meat, discarding fat and bones.  Stir pork into sauce in cooker.  Divide evenly among sandwich buns, topping with coleslaw, if desired. 

Makes 8 servings  Prep 15 minutes  Cook 22 minutes  Slow cook on HIGH for 6 hours or LOW for 8 hours.

A couple notes I have is I used potato buns.  I also didn't have spicy mustard so I used regular and it was still delicious.  Also didn't have celery salt and so just added a touch of regular salt to the coleslaw.  It still turned out great!  Hope you enjoy!